100 g
225 g
1
850 ml
15 ml |
dried
butter beans, soaked and drained
carrots,
chopped
small
onion, sliced
pints
white or vegetable stock
chopped
coriander or parsley
salt and
ground black pepper |
Method :
-
Simmer the beans, carrots, onion
and stock in a large, covered pan for 11/4
-11/2
hours, or until the beans are just tender.
-
Remove a few of the whole beans
with a slotted spoon and set aside.
-
Liquidize the remaining vegetables
and the stock in a blender, purée in a food mill or pass through a
sieve.
-
Return to the rinsed pan and season
with salt and pepper.
-
Add the reserved whole beans and
heat through.
-
Serve garnished with the chopped
herb.
Serves 4
Per Serving : negligible fat, 7 g fiber.
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